Come for the crisp buttery crust, stay for the jammy filling. This hand pie, which combines tart raspberries, juicy figs, and acidic balsamic vinegar, packs a lot into one neat pastry package.
Balsamic Fig & Raspberry Hand Pies
- 3½ cups (438 grams) all-purpose flour
- ½ cup (100 grams) plus 1 tablespoon (12 grams) granulated sugar, divided, plus more for sprinkling
- 1¾ teaspoons (4.5 grams) kosher salt, divided
- 1 cup (227 grams) cold unsalted butter, cubed
- ¼ cup (57 grams) cold all-vegetable shortening, cubed
- 2 large eggs (100 grams), divided
- ⅓ cup (80 grams) ice-cold water
- 1½ tablespoons (12 grams) cornstarch
- 2 cups (220 grams) chopped fresh figs
- 1½ cups (195 grams) fresh raspberries
- 3tablespoons (45 grams) fresh orange juice
- 1 tablespoon (15 grams) balsamic vinegar
- 1 teaspoon (4 grams) vanilla extract
- In a large bowl, stir together flour, 1 tablespoon (12 grams) sugar, and 1½ teaspoons (4.5 grams) salt. Using a pastry blender, cut in cold butter and cold shortening until mixture is crumbly.
- In a small bowl, whisk together 1 egg (50 grams) and ⅓ cup (80 grams) ice-cold water. Gradually add egg mixture to flour mixture, stirring with a fork just until dough begins to form a ball and pull away from sides of bowl. (Add more water, 1 tablespoon [15 grams] at a time, if needed.)
- Divide dough into 12 portions, and shape each portion into a ball. On a lightly floured surface, flatten each ball, and roll into a 6-inch circle. Stack circles between layers of parchment paper. Wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
- In a small saucepan, whisk together cornstarch and remaining ½ cup (100 grams) sugar. Stir in figs, raspberries, orange juice, vinegar, and remaining ¼ teaspoon salt. Cook over medium-low heat, stirring frequently, until mixture comes to a boil and is thickened, 5 to 7 minutes. Remove from heat, and stir in vanilla. Let cool completely.
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper.
- In a small bowl, whisk remaining 1 egg (50 grams). Working with 1 circle at a time, brush edges of dough with egg wash. Spoon 2 rounded tablespoonfuls fig mixture onto center of each dough circle; fold dough over filling. Press edges together with a fork to seal. Trim rough edges with a pastry cutter. Place on prepared pans. Brush pies with egg wash, and sprinkle with additional sugar. Freeze for 20 minutes.
- Bake until crust is golden brown, 22 to 25 minutes, rotating pans once. Let cool on a wire rack for 15 minutes before serving.